Buttermilk, spicy sauce (optional, for extra taste), salt, and pepper should all be combined in a large mixing basin. Include the chicken chunks. Place plastic wrap over the bowl and chill for four hours.

When you're ready to cook, fill a skillet with vegetable oil to a depth of about 3/4 inch. 350 degree heat.

In a gallon-sized resealable plastic bag or shallow dish, combine the flour, cornstarch, onion, garlic, oregano, basil, white pepper, cayenne pepper, paprika, and salt to make the breading. Mix it up completely.

Take chicken pieces out of buttermilk mixture one at a time. Gently shake it to get rid of the extra. Put it in the breading mixture and completely coat it. Tap off any extra.

Put the breaded chicken in the oil heated to 350 degrees. Fry three or four pieces at once. Maintain the oil's temperature as near to 350 degrees as you can because the chicken will lower it. The chicken should be cooked for 14 minutes, with each piece being turned around halfway through, or until an internal temperature of 165 degrees F is reached.

Place on some paper towels after removing from the oil. Before serving, give them at least 10 minutes to rest.